Black Forest Cherry Cake

By juliedee29

Ingredients

• Chocolate Cake Mix
• 1/4 c. Kirsch liqueur
• 3 c. chilled whipping cream
• 1/2 c. powdered sugar
• 1 c. chopped red Maraschino cherries
• 6-12 red Maraschino cherries with stems, well drained
• 4-6 oz. semi-sweet chocolate
• 3/4 c. sugar
• 1 c. cold water
• 1/3 c. Kirsch liqueur

Preparation

Step 1

Make the chocolate cake in 3 layers, according to package directions. Set on racks to cool completely.

Make the syrup by combining sugar & cold water in saucepan. Bring to a boil over medium heat. Stir until sugar dissolves.

Boil briskly for 5 minutes. Remove from heat & let stand until lukewarm. Stir in 1/3 c. Kirsch.

Transfer cake layers to waxed paper & poke with a fork several times. Drizzle syrup over layers & let stand 5 minutes.

Beat whipping cream until it thickens slightly. Sift 1/2 c. powdered sugar over cream & continue beating until cream makes stiff peaks.

Pour in Kirsch & beat until liqueur is absorbed.

Place one chocolate layer in the middle of your cakeplate. Spread top with 1/2 in. layer of whipped cream. Sprinkle 1/2 c. chopped cherries over it. Add second layer & repeat process.

After adding top layer, coat top & sides of cake with remaining whipped cream. Make chocolate curls to decorate. Add stemmed cherries to top. Refrigerate until ready to serve.